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Book Description

The Eastern European Cookbook

The Eastern European Cookbook offers a fascinating m lange of recipes, representing the best national and regional culinary traditions of Czechoslovakia, Russia, Poland, East Germany, Hungary, Romania, Bulgaria, Yugoslavia, and Albania. Beginning with Estonian Herring Salad, Bliny, and Forshmak, all part of the Russian appetizer-feast 'zakusky', and proceeding to the hundreds of other gastronomic specialties of Eastern Europe - Berlin Pea Soup, Cavier-Stuffed Eggs, Salmon Kulebiaka, Braised Duck with Red Cabbage, Pickled Leeks and Mushrooms, Lamb Stew with Okra, to mention a few - the reader will find recipes that will delight the entire family as well as special-occasion guests. Russian sturgeon specialties, Polish Easter and Christmas Eve favorites, German sausage and Schweinfleisch entrees, and Czechoslovakian dumplings are some of the tantalizing favorites found in thee pages. In addition, Hungarian paprika-flavored dishes as well as the Dobos Torta and a wide variety of palacsinta, Romanian soups, Bulgarian vegetable creations, Yugoslavian pilafs and skewered meats, and Albanian stuffed foods are but a few examples of the dishes created to satisfy hearty appetites and to make the Eastern European meal not just a feast but a celebration. Besides presenting a wide variety of recipes, the author takes the reader on a tour of the dining customs and cuisines of past and present Eastern Europe. From the East German Vorspeisen, with its monumental spread of sausages, smoked fish, pates, cheeses, and stuffed tomatoes downed with schnapps, to a Polish Zakaski, with a vast array of hams, pickled vegetables, sweets, and kegs of home-brewed beer, The Eastern European Cookbook is not only a cook's tour of recipes, but a connoisseur's guide to one of the world's unexplored culinary heritages.

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